Zwiebelkuchen

ONION CAKE

3 cups flour

1 package active dry yeast

1 teaspoon salt

½ teaspoon sugar

1 cup milk

5 tablespoons oil

8 slices bacon (diced)

3 lbs. onions (sliced thin)

16 oz. sour cream

4 eggs

Pour 2 ½ cups flour into a bowl, add salt and mix. Make a well, pour in yeast, sugar and 2 tablespoons warm milk (the milk comes from the 1 cup, above). Mix yeast, sugar and milk carefully within the well, do not mix with the flour at this time. Cover the bowl with a cloth and set in a warm place for 15 minutes. Add the remaining warm milk and oil and beat until mixed. Turn out on a counter and knead until smooth, adding the remaining flour as needed. Put dough into a bowl, cover and let it rise in a warm place until doubled in size. Place diced bacon in a large skillet and fry until crisp, add onion slices and sauté until golden. Drain all grease, season onions with salt and pepper. Set aside to cool. Beat 4 eggs and mix in sour cream, season with salt and pepper, add cooled onions and mix well. Punch down dough and roll out. Line dough in a shallow greased pan (15" x 10" x 1/2"). Spread onion mixture over dough and bake in a preheated over at 400º for 40-45 minutes. Slice and serve hot with a salad and dry white wine.

Makes one 15" x 10" x 1/2" cake